Made this 4 Tier (14in, 12in, 10in and 8in) Cream and Gold Wedding Cake July 12, 2014, feed 150 (not including the top tier). From the top: Key Lime, Pineapple Coconut Layered w/Pineapples and Coconut, Red Velvet w/Bavarian Cream and Butter Almond w/Fresh Strawberries iced in Buttercream-Cream Cheese Frosting w/Fresh White and Pink Roses.